It’s citrus season! Here a lovely lemon curd that isn’t too sweet and has just the right amount of creamy, bright lemon flavor to pair with scones, cakes, or my favorite—drizzled on top of yogurt with berries. More photos and recipe…
This lemon curd is very easy to make. Just a few ingredients to whisk together, 10 minutes of constant whisking over simmering water, then remove from heat and whisk in butter pieces a few at a time until curd is creamy and glossy. A really delicious treat.
Ingredients 2 egg yolks
1 whole egg
6 tbsp. sugar
1⁄3 cup fresh lemon juice (approximately 1 large lemon)
1 tsp. finely grated lemon zest 5 tbsp. cold butter, cut into small pieces
In a medium-sized bowl whisk together the egg yolks and whole egg. Continue whisking while adding the lemon juice, lemon zest and sugar. Next, place the bowl over a larger sized pot of simmering water set at medium-low heat, constantly whisking, cooking the mixture until thickened about 10 minutes. Take the bowl off of the heat and whisk in the butter, a few pieces at a time, until completely blended. Curd should look creamy and glossy. Pour into a clean jar and let cool before placing in the refrigerator. Keeps for 2 weeks. Makes about 1 1/4 cup of lemon curd.